How to Render Leaf Lard
Leaf fat is the cleanest, most neutral-tasting fat on the pig. When rendered properly, it produces a pure, snowy-white block that remains stable for months if kept cool.
Cold fat cuts cleanly
Freeze your pork fat for 30 minutes before chopping; it makes the task significantly easier and keeps the fat from smearing on your board.
- heavy-bottomed dutch oven
- sharp chef's knife
- fine-mesh strainer
- cheesecloth
- glass storage jars
What goes in.
- 2-3 lbpork leaf fat, skin and meat removed
- 1/4 cupwater (to prevent initial scorching)
Low and slow
Keep your heat at the lowest possible setting. If the fat bubbles vigorously, it is burning and the final product will smell like bacon rather than remaining neutral.
The method.
Prep the fat
Trim away any red meat or tough membranes. Cut the fat into half-inch cubes to ensure even melting.
Begin the melt
Add the water and fat to the dutch oven over the lowest flame. The water evaporates as the fat begins to liquify, protecting the bottom of the pot.
Monitor the render
Stir every 15 minutes. The fat will turn translucent and eventually golden. You are looking for the point where the remaining solids, or cracklings, turn light brown and float or sink.
Strain
Place cheesecloth over your strainer. Carefully pour the liquid fat through into a clean glass jar. Do not press on the cracklings, or you will cloud the lard.
Cool and set
Let the jar sit at room temperature until it begins to solidify and turn opaque, then move to the refrigerator to finish setting.
When it doesn't go to plan.
If the final liquid has a strong pork smell, you may have used back fat instead of leaf fat, which contains more flavor compounds.
Keep a dedicated jar for the leftover cracklings; they are excellent salted and eaten as a snack.
Store rendered lard in the refrigerator for up to six months or in the freezer for a year.
The ones that keep coming up.
Why is my lard yellow instead of white?
Excess heat caused the fat to brown. Keep the flame at the absolute minimum to ensure a stark white finish.
How do I know when it is finished?
The rendering is complete when the cubes of fat have shriveled into small, crisp golden nuggets and the liquid in the pot is clear and silent.
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